Breakfast Chimichanga
Mexican-seasoned hashbrown potatoes, refried beans, scrambled eggs, sausage, caramelized onions, and Monterey Jack cheese tightly wrapped in a golden deep-fried flour tortilla and served with a side of pico de gallo and refreshing sour cream.
Serving size: 1 chimichanga
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat deep fryer to 350°F. |
| Golden Grill® Hashbrown Potatoes |
1 carton
|
Refresh hashbrowns according to package directions. |
| Taco seasoning mix, commercially prepared |
4 1/2 cup
|
In large mixing bowl, mix potatoes with seasoning until thoroughly combined; reserve. |
| Santiago® Refried Beans |
1 bag
|
Prepare beans per package directions; reserve. |
| Flour tortillas, 12", warm |
48
|
For each serving: In center of flour tortilla, layer 2/3 cup hashbrowns, 2 oz. beans, 1 tbsp. onions, 1/2 oz. sausage, 1 oz. egg, and 1 oz. cheese. Roll tightly into flute shape, tucking in both ends while rolling. Place on sheet trays seam side down; hold refrigerated or frozen. |
| Onions, yellow, 1/8" sliced, caramelized |
3 cup
|
|
| Sausage, crumbled, cooked, held warm |
2 lb.
|
|
| Eggs, scambled, held warm |
6 cup
|
|
| Monterey Jack cheese, shredded |
3 lb.
|
|
|
|
Place rolled tortilla in fry basket with seam side down. Fry for 5-7 minutes or until tortillas is golden brown. |
| Pico de gallo, commercially prepared (optional) |
3 cup
|
If desired, garnish each chimichanga with 1 tbsp. each pico de gallo and sour cream. Serve. |
| Sour cream (optional) |
3 cup
|
|
Nutritional Information Per Serving
| Calories — 1112 K |
Protein — 36.4 g |
Fat — 51.5 g |
| Carbs — 120 mg |
Iron — 7.7 mg |
Sodium — 2153 mg |
| Potassium — 303 mg |
Zinc — 1.03 mg |
Vitamin A — 741 IU |
| Riboflavin — 0.33 mg |
Niacin — 2.5 mg |
Calcium — 478 mg |
| Cholesterol — 149 mg |
Vitamin B6 — 138 mcg |
Vitamin B12 — 0.47 mcg |
| Thiamine — 0.39 mg |
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